Caribbean cooking / John DeMers.

Rev. and updated ed.

1557882711 (paperback)
9781557882714 (paperback)

New York, NY : HPBooks, ©1997.

English

viii, 232 pages : illustrations ; 24 cm

TX716.A1 D45 1997

641.59729

From drinks and appetizers to entrees and desserts, here are irresistible recipes that take you through the islands, from Jamaica to Guadaloupe, to Martinique, to Barbados, to Cuba, and beyond. You'll find easy-to-follow instructions using foods found in most supermarkets, plus origins of dishes, for an outstanding array of cooking a la Caribe ... Smoked Marlin Salad, Conch Fritters, Black-Eyed Pea Salad, Shrimp & Banana Broth, Tomato & Peanut Soup, Bridgetown Flying.
Fish, Lobster Tails with Tangy Rum Sauce, Jerk Pork, Spareribs Caribe, Eggplant Port-au-Prince, Coconut-Banana Corn Bread, Pina Colada Bread Pudding, Banana Puffs with Coffee-Rum Sauce, Papaya & Strawberry Daiquiri, Planter's Punch and more.

Includes index.

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